Chocolate and coffee panna cotta
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Filed under My recipes; Oh so sweet!; chocolate, Christmas & New Year, coffee, dessert
I’m still playing around with easy but drop-dead gorgeous desserts I can make over the holidays. I made this while my younger daughter Alex, home from school with a bad cold, hovered impatiently waiting for the gelatin to set. I told her to take a hot shower and the panna cotta would be ready by the time she was done. That’s how fast this thing takes to prepare. And it doesn’t take much longer for it to set. Patience is recommended, however, as the panna cotta is best served after chilling in the fridge for at least 30 minutes.
This recipe makes four servings.
Ingredients:
1 90-g. pack of almond flavored gelatin
1 90-g. pack of unflavored (but not unsweetened) clear gelatin
1-1/2 tbsps. of good quality instant coffee (I used Nescafe Gold)
2 oz. of good quality baking chocolate (I used Van Houten)
400 ml. of milk mixed with 400 ml. of cream
Pour the contents of both packets of gelatin into a bowl. Stir. Divide the mixture into three equal portions. Each portion will be about 1/4 cup minus a tablespoonful.
Divide the milk-cream mixture into three portions as well.
In a small pan, mix together one portion of gelatin, the coffee and one portion of the milk-cream mixture. Cook over medium heat, stirring, until the gelatin and coffee are completely dissolved without allowing the mixture to boil.
Pour the coffee panna cotta into one-cup molds. Allow to set, about five minutes.
Next, take another portion of gelatin and, in a pan, mix it with a second portion of the milk-cream mixture. Add the chocolate which I recommend that you chop or cut into small pieces. Cook over medium heat, stirring, until the chocolate is melted and the gelatin is dissolved. Do not allow the mixture to boil.
Pour the chocolate panna cotta on top of the coffee panna cotta and allow to set for another five minutes.
Finally, cook the last remaining portion of gelatin in the last portion of the milk-cream mixture, stirring until the gelatin is dissolved, and without allowing the mixture to boil. Pour over the chocolate panna cotta and allow to set. I recommend chilling.
To serve, you can top the panna cotta with whipped cream or a scoop of ice cream. Or, drizzle caramel syrup over the panna cotta, sprinkle with grated or shaved chocolate and enjoy.
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Looks great and yummy! Can I ask if you use agar gelatin or cellulose gelatin? Thanks!
I used gelatin. In a box.
Agar-agar, although gelatinous, is strictly speaking not gelatin.
that reminds me so much of my childhood in manila! i’m feelin’ a little nostalgic!
p.s. this is my first time visiting your site via PC. normally i view your site through my iPhone, and let me just say that the iPhone version doesn’t do your site justice. beautiful layout & photographs!
Yummy!
Yummmmy! A variation to our usual black sambo at home (similar without the coffee layer) Will definitely give this a try. Looks like a light dessert to have after a dinner invovling grilled bulalo… thank you thank you. keep ‘em coming please
That looks good! Btw, I tried your fish nuggets, my family loves it. Thank you so much for sharing the recipes. Your my savior when it comes to cooking, hehe.
Wow!it looks really good! i will definitely try this one! yum!
Yum! And so easy too! Thanks again Connie
Ms. Connie what cream will I use?
All purpose cream.
yummy….. Thank’s for sharing this recipe…
looks really yummy… i just love panna cotta! used to make vanilla panna cotta with mango puree as sauce.
Hi Connie,
I made some modification on your recipe when I made it today following your mantra that a missing ingredient or two should not stop someone from cooking, or in this case making a chocolate and coffee pannacotta.
Didn’t have any almond flavored gelatin so I used 2 packs of clear unflavored sweetened gelatin instead and used 1T of vanilla as flavoring for the white layer.
Instead of chocolate bar I used 2T of chocolate powder instead.
It didn’t stay long in the fridge to cool. I know I have a hit come Christmas! Thanks.
Hi Ms. Connie,
May I ask what kind of milk you used?
Alaska skim milk.
I’ve tried this for Christmas and my family loved it! It was very easy to make. Thanks!
HeLLo. Just want to ask if the gelatin is a powder or cooked gelatin?
Thanks!
Powder, of course. If you cook already cooked gelatin in more liquid, it’ll be very, very soggy when it sets.
how many servings can this recipe yield?
oopppsssss! i miss that part. its there n pala. “This recipe makes four servings.” hehehe!
How if I only have a clear unflavored and unsweetened gelatin?Should I add sugar in it?
Yes.